Orange Baked Custards with Roasted Strawberries
Orange Baked Custards with Roasted Strawberries
Ingredients
- 600ml skim milk
- 3/4 tsp orange rind, finely grated
- 2 eggs
- 60ml (1/4 cup) rice malt syrup
- 1 tsp cornflour
- 1/2 tsp vanilla bean paste
- 250g strawberries, hulled, halved
- 1 tbsp rice malt syrup
- 3 tsp Grand Marnier liqueur
- 3 tsp orange juice
- 1/2 orange, zested
Instructions
- 1
Preheat oven to 150C/130C fan forced. Place the milk and orange rind in a small saucepan over medium heat. Bring just to the boil. Place the eggs, rice malt syrup, cornflour and vanilla bean paste in a large heatproof bowl. Whisk to combine. Add the hot milk mixture in a slow steady stream, whisking constantly, until combined.
0 - 2
Place six 160ml ramekins in a large roasting pan. Divide the egg mixture evenly among prepared ramekins. Pour in enough boiling water to come three quarters up the side of ramekins. Bake for 1 hour 5 minutes or until the custards just wobble slightly in the centre. Stand in pan for 10 minutes. Transfer to a wire rack to cool for 20 minutes.
65 min - 3
For the roasted strawberries, increase oven to 200C/180C fan forced. Place the strawberries in a small baking dish. Place the rice malt syrup, liqueur, orange juice and zest in a small bowl and stir to combine. Pour mixture over the strawberries. Roast for 10 minutes or until just tender.
10 min - 4
Serve strawberries with the orange baked custards.
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